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Baking With Dorie: Sour Cream Pumpkin Pie

On Thursdays, Dorie Greenspan drops by with a delicious baking recipe for you to try. Preheat those ovens, people! —Ed.

As every baker knows, Thanksgiving is really about the pie. The turkeys may get the covers of the all the glossy mags, but it's the pie—specifically pumpkin pie—that counts. Skip it and no one will ever come to your home for Thanksgiving dinner ever again.

Here's the recipe for my favorite pie for the holiday. It's got a creamy pumpkin filling that's smoothed with sour cream, spiced like eggnog and spiked with dark rum. The filling can be used to make either a pie or a tart. I usually make a pie for Thanksgiving and a tart when I want something a little lighter and a little more elegant. (If you make this as a tart, you'll have filling left over, which you can use to make mini-tartlets; bake the minis at 400 degrees F for 10 to 15 minutes.)

The filling is super-quick to make—it gets put together in a food processor—and, if you're looking to save time, you can make it the night before and keep it in a covered jar in the fridge. Just give it a little shake before you pour it into the crust. And you can get a jump on the crust—pre-bake it the night before and keep it at room temperature; it will hold without a problem overnight.

Wishing you and yours a delicious holiday!

Playing around: Pumpkin-Banana Pie. Many years ago I had a pumpkin tart made by Roger Verge, the famous chef from Provence. The filling was very much like our all-American filling, but Chef Verge had lined the bottom of the tart with slices of banana, an original addition. If you want to try it (I wouldn't do it on Thanksgiving for fear of disappointing the traditionalists at your table), just cut a banana into very thin slices on the bias—a scant 1/4 inch is about right—scatter the slices over the crust and pour the filling over the fruit; bake as directed.

About the author: Dorie Greenspan is the author of several books on dessert, most recently Baking: From My Home to Yours. Dorie can also be found at and on the Bon Appétit website, where she is a special correspondent.

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